All-time top 20 recipe for 4 - 8 people, takes only 20 mins; recipe has caster sugar, softened butter, egg, self-raising flour, baking powder, milk, butter, icing sugar, vanilla extract, jam and icing sugar.
Classic Victoria sandwich recipe
Course: All-time top 20
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 4 eggs, beaten
- Milk: 2 tbsp milk
- Butter: 100g butter, softened
- Caster Sugar: 200g caster sugar
- Self Raising Flour: 200g self-raising flour
- Baking Powder: 1 tsp baking powder
- Vanilla Extract: drop vanilla extract (optional)
- Icing Sugar: 140g icing sugar, sifted
- Jam: half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
- Softened Butter: 200g softened butter
Directions
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
- In alarge bowl,beat200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with aspatulaor the back of a spoon.
- Bake for about 20 mins until golden and the cake springs back when pressed.
- Turn onto acooling rackand leave to cool completely.
- To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
- Spreadthe buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
- Dust with a little icing sugar before serving. Keep in anairtight containerand eat within 2 days.
